Wednesday, September 17, 2014

Caprese Mac and Cheese


  • 2 cups grape tomatoes, halved
  • 4 teaspoons extra-virgin olive oil, divided
  • 6 ounces uncooked penne
  • 2 teaspoons minced garlic
  • 5 teaspoons all-purpose flour 
  • 1 3/4 cups 1% low-fat milk 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
  • 1/2 cup torn fresh basil leaves
  • Cooking spray
  • 3 tablespoons panko
  • 1/8 teaspoon crushed red pepper
  • Small basil leaves (optional)



1. Preheat broiler to high.
2. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.
3. Cook pasta in a large saucepan according to package directions, omit­ting salt and fat. Drain. Return pasta to pan.
4. Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.

                                                   Source :


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